Tuesday, April 22, 2008

I was going through the huge pile of recipe print outs I have at home and was stunned by the amount of paper there. It made me feel really guilty. So I chose some of those recipes to make on the weekend. And will try to cut the pile down a bit before adding more paper to it.

I picked 2 savory recipes and 2 sweet. To kick things off in a great way, I baked this out of this world cake, which I got it from an equally out of this world blog, Ivonne’s.

Most of you know I’ll pick citrus over any other flavor. Yes, even over chocolate. That’s why choosing this cake was not a difficult task. It had been there for over a year – you read it right, Ivonne posted it on January, 2007. I don’t know why it took me so long to try it – talk about a waste of time.

The cake rose beautifully and smelled so heavenly that I couldn’t wait for it to cool completely. I never thought a burned tongue would make me so glad. :)

Preheat the oven to 175ºC/350ºF; butter and flour a round 25cm (10-in) cake pan or springform pan.Sift together the flour, baking powder, baking soda and salt. Once sifted, add the orange and lemon zests and mix well. Set aside.In the bowl of an electric stand mixer, using the paddle attachment on medium speed, combine the butter and sugar and mix for 2 to 3 minutes until the butter is light in color and appears fluffy.Combine the lemon juice, orange juice and milk and stir.Add the eggs to the butter/sugar mixture, one at a time, on medium speed, making sure to scrape down the sides of the bowl after each addition.Begin adding the dry ingredients, in three additions, and then alternating with the milk/juice mixture. You should begin with the dry ingredients and end with the dry ingredients.Pour the batter into the prepared pan and bake for 50 minutes to an hour. Check the cake after 50 minutes by inserting a toothpick or cake tester into the centre of the cake. If it comes out clean, it's done. If not, continue baking the cake. In my oven the cake took an hour so the baking time may vary based on your oven.Once done, remove the cake from the oven and set on a wire rack to cool completely. Once cool, unmold the cake and dust with icing sugar before serving.

57 comments:

Well I have to admit that I am one of those waisting papers to print every single recipe that I like..the problem is that I like almost every recipe that I see! I have a huge pile of paper too on my desk! And I tried only few of them because of the time.Anyway this cake really makes my day cause I was looking for something to eat for breakfast and this is perfect!Thanks for the recipeSilvia

Thanks for sharing. I got here from Cynthia's blog who had this recipe there. Decided i have to comment here as well. I am going to try the cake soon as i am drooling over the citrus favlor cake. Look forward to my commen :)

HI! I found this blog through Cynthia (Tastes Like Home) Food Blog. It looked soooo good in the picture I decided to try it. It took 2 tries for me to get it somewhat 'right'. By that I mean, the first try wasn't that flavorful, so I tried again and added a bit more zest and lemon/orange juice and loved the taste. However, both times the cake came out 'dumpy'. By that I mean, it rose somewhat while it was baking but once it cooled it flattened a bit and doesn't look light and fluffy like your's and Cynthia's pictures. Maybe my baking powder is old? Or I didn't cream the butter and sugar enough?Do you have any tips on what I can do differently for the next time? I really like this cake; it's a simple recipe. My email is k_d92@yahoo.com Thanks.

Hey,Just to let you know, I've done this cake 3 times this year now and loved it every time! Just in case you're interested, I've mentioned this post in my latest post on a denser orange spice cake: http://twospoons.uber.com/blogs/Orange_spice_cake.html

Hi I made this recipe today. I used bun cases instead of a tin and did them in gas4 oven for 10 minutes and they came out beautiful. It's a great recipe.Cakes taste great. Thankyou very much Patricia for posting it up. I used all organic ingredients and it's to die for!!

Hi, I tried this recipe last night and it was definitely a crowd-pleaser. I altered it slightly: instead of one orange and one lemon I used two oranges (one navel, one tangelo) and one lime (I would have used more had I realized how good it tasted -- little pockets of key lime flavour, yum!). I ran out of sugar so I put in a glob of wild flower honey. It came out so moist with a nice hardened crisp to the outside. It was delicious paired with cherry sauce. I was looking for a nice light orange cake, nothing too sweet, and this was perfect. THANKS!

Dear Patricia, this afternoon I was in a mood for lemon or orange cake….Which one to choose? I had a very hard time! Was struggling and was getting even more undecided. So, the decision was made! Both in one cake!! Soooo tasty cake! So fluffy, so scented and gentle! I used the cathedral bundt pan and it looks marvelous! I love your recipes! Once more thanks a lot! Xxx Evi